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Recipe for family meals :

Brussels Sprouts Salad with Lemon Thyme Vinaigrette

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter, which is where this recipe actually came from, so if you would like to subscribe to it then click here


3 pounds fresh brussels sprouts, ends trimmed, halved through stem end
1/4 cup fresh lemon juice
1 tablespoon plus 1 teaspoon Dijon mustard
1 cup olive oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
6 heads Belgian endive, cut into 1 1/2-inch pieces
1 large head radicchio, cut into 1 1/2-inch pieces

  • Cook brussels sprouts in a large pot of boiling salted water until just tender, about 8 minutes. Drain. Rinse with cold water and drain well. Transfer to medium bowl.
  • Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Add thyme. Season to taste with salt and pepper.

    (Can be prepared one day ahead. Cover brussels sprouts and dressing separately and refrigerate. Bring to room temperature before continuing.)
  • Combine endive and radicchio on platter or in large shallow bowl. Toss with enough dressing to coat lightly.
  • Mix brussels sprouts with remaining dressing. Mound on top of salad and serve.

Serves 12

Martin James